There are never enough pasta recipes, right?
This one combines frozen artichokes and spinach in a creamy ricotta sauce.
It’s on the table in less under 30 minutes.
Sally Vargas
Easy Prep With Frozen Artichokes
Frozen artichoke hearts are your friends here.
You dont need to do all that thetedious peeling and cooking.
If you have time, let them sit out for 10 minutes or so to partially defrost.
Sally Vargas
I particularly love the look oflumache(little snails), but I cant always find them.
Cook the pasta until al denteusually just a minutelessthan what the directions on the package instruct.
Al dente pasta will finish perfectly in the pan without becoming overcooked or mushy.
Sally Vargas
Finish With Some Crunch!
The breadcrumb and almond topping adds some panache and a bit of surprise to this vegetarian pasta.
Add 1/4 teaspoon salt, or to taste.
Sally Vargas
Bring a large pot of salted water to a boil.
Add the pasta and cook for 8 to 10 minutes, or until al dente.
(Check the package for recommended cooking time and cook one minute less.)
Sally Vargas
Scoop out and set aside 1 cup of the pasta cooking water.
Drain the pasta in a colander.
In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil.
Sally Vargas
Add the garlic and cook, stirring, for 30 seconds.
Add the artichokes and stir and cook for 3 to 4 minutes, or until lightly browned.
Stir in the spinach and cook for another 30 seconds, or until it has wilted very slightly.
Sally Vargas
Stir in the lemon zest and 1/4 teaspoon salt.
Taste and add additional salt if needed.
Add the drained pasta to the skillet with the artichokes.
Sally Vargas
Add the Parmesan and lemon juice, and toss to combine.
Dollop the ricotta over the pasta by the spoonful.
If the pasta seems dry, add a little of the pasta cooking water.
Taste and add salt and freshly ground black pepper.
Divide the pasta among 4 bowls and top with the toasted breadcrumbs and almonds.
Sprinkle with parsley and serve.
